Recipe Pan Seared Balsamic Strawberry Chicken and Brie


4 Sep 2020
Local time
11:22 PM
Chicago, IL - Midwest USA
Pan Seared Balsamic Strawberry Chicken and Brie


Servings: 4


6 strips bacon, cut into 1 inch pieces (optional)

4 (6 ounce) boneless skinless chicken breasts

salt and pepper to taste

1 onion, diced

1 jalapeno, seeded and finely diced

2 cloves garlic, chopped

1/2 cup chicken broth (or water)

2 tablespoons balsamic vinegar

1/4 cup maple syrup (or honey)

2 tablespoons Dijon mustard

2 tablespoons grainy mustard

1 tablespoon soy sauce (or tamari)

2 cups strawberries, hulled and sliced

2 tablespoons basil, sliced (optional)

8 ounces brie, sliced


Cook the bacon in a large skillet and set aside, reserving 2 tablespoons of the bacon grease in the pan.

Season the chicken with the salt and pepper, add to the pan and sear until lightly golden brown, about 5-7 minutes per side, before setting aside.

Add the onion to the pan and cook at medium-high heat until tender, about 3-5 minutes before adding the jalapeno and garlic and cooking until fragrant, about a minute.

Add the broth and deglaze the pan by scraping the brown bits up off the bottom of the pan with a wooden spoon while the broth simmers.

Add the chicken, bacon, balsamic vinegar, maple syrup, mustards, soy sauce, and strawberries and simmer for 5 minutes, before mixing in the basil.

Sprinkle the brie over top, transfer the pan to the oven and broil until the cheese has melted, about 2 minutes, before enjoying!


Option: Omit the bacon and sear the chicken in 2 tablespoon oil.

Option: Omit the the jalapeno or replace it with Sriracha to taste!

Option: Replace some or all of the maple syrup with fresh made strawberry jam for a more intense strawberry flavor!

Source: Pan Seared Balsamic Strawberry Chicken and Brie
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